Do you want to make restaurant style Brown Butter Chocolate Chip Cookie Skillet from the comfort of your own home? Ummm, SIGN ME UP! This ooey-gooey skillet cookie is for you then!
What is a skillet cookie?
It is kinda self explanatory, but I think I need to explain it in more detail for any of you that MAY be confused! A skillet cookie can also be called a pizookie and is essentially a cookie made in a skillet. It combines the best of both worlds: the crispy edges of a traditional cookie and the chewy, soft center of a brownie. A cookie skillet is also perfect for sharing! Top it off with a scoop of ice cream and you are golden!
- They are so easy to make: No need to chill your dough, portion out cookies, or break out the cooling rack. Just whip up your dough, transfer the whole thing into a skillet, and bake it off!
- You can get a super gooey center: This is one of the best parts of making a skillet cookie! You can underbake your cookie and have a super warm chocolatey center.
- Spoonable + shareable: There’s something so fun about eating a dessert with a spoon! It feels a bit mores sophisticated and posh. Plus, a skillet makes it so easy to share with your friends and fam.
- Top it off with ice cream: Now for the best part. Adding a scoop or two (or three) to this skillet makes this dessert to die for. You need to try it.
Brown Butter Chocolate Chip Cookie Skillet Ingredients
- Unsalted Butter: Using unsalted butter means you can control the amount of salt going into your recipe
- Flour: I used all-purpose flour for this gooey chocolate chip cookie skillet. Make sure when you measure your flour, you measure carefully using a spoon
- Baking Soda: Since this was a smaller skillet, I just used baking soda and no powder. If you are making a bigger skillet you might need baking powder to help it rise.
- Salt: Your baked goods NEED salt. Salt adds to that salty-sweet flavor that turns a baked good from good to great!
- Sugar: Chocolate chip cookies taste best when you mix brown AND white sugar together!
- Egg: This recipe needs an egg to bind everything together!
- Vanilla Extract: Do not skip the vanilla!! This really takes the recipe to the next level.
- Chocolate Chips: When it comes to chocolate chip cookies, it is important to splurge on high quality semi sweet or dark chocolate. A bar or high quality chinks are where it’s at! If you really want that melty pool of chocolate make sure to load!!
FAQS
Can I used salted butter instead of unsalted butter?
Yes, you can, but make sure to reduce the amount of added salt in the recipe accordingly.
What size skillet should I use?
For this recipe, I recommend using a 8-inch cast iron skillet. A 6-inch skillet will be a bit small, but you can take some dough out and make 2 cookies plus the skillet.
Can I make this skillet cookie ahead of time?
This skillet is best enjoyed straight outta the oven, but you can store any leftovers in an airtight container at room temperature for up to 2 days!
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough to use later. Wrap it tightly in plastic wrap and store it in the freezer for up to 30 months. When you are ready to bake, let the dough thaw in the refrigerator before baking.
If you make these Brown Butter Chocolate Chip Cookie Skillet, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
More Chocolate Chip Dessert Recipes:
- Brown Butter Chocolate Chip Blondies
- Chocolate Chip Cookie Bars
- Bakery-Style Chocolate Chip Muffins
- Chewy Vegan Chocolate Chip Cookies
- Oat Flour Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookie Skillet
Ingredients
- 1/2 cup unsalted butter
- 1 1/8 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma, about 3-5 minutes. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Mix until well combined and smooth.
- Beat in the egg, followed by the vanilla extract, until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed throughout the cookie dough.
- Pour the cookie dough into the hot skillet, spreading it out evenly.
- Place the skillet back in the oven and bake for 15-20 minutes, or until the edges are golden brown and the center is set.
